Ingredients
• 100g cooked and double podded broad beans or boiled peas
• handful grated cheese
• 2 tsp olive oil
• a small bunch of mint , leaves only, chopped
• 1 garlic clove , halved
• Brown bread 2 slices and toasted

Method
Put the double-podded broad beans in a bowl and lightly crush. Season, then mix in the grated cheese, mint and a slug of olive oil. Rub the slices of toasted bread with the garlic. Top with the broad bean mix, drizzle over a little more oil and grated cheese.